Strawberry Shortcake Cookies

These incredibly easy Strawberry Shortcake Cookies are studded with luscious strawberries and lemon zest that make a delicious portable version of the classic dessert. These little cookies encompass all the great things about shortcake: melt in your mouth, tender and light. They remind me more of a bite-sized scone or muffin top instead of a cookie, but they are incredible. These cookies are best eaten the day they are baked, but I wouldn’t worry too much-they won’t last that long for you to worry about. 😉

In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.

In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they’re made, but can be kept in an airtight container for 1 day.

I hope you enjoy them…let me know how they turn out for you! I LOVE blackberries…it would get quite dangerous at my house if I had a gallon of them! 😉

Elisabeth Turner replied: — May 3rd, 2011 @ 9:33 am

They don’t look quite like the picture. The berries got crushed in the mixing but they taste incredible!!!!! I might use the berries I froze next time to keep them from getting soggy, or just toss the berries with the flour mixture before adding the cream. But like I said they taste delicious!!!! I’m sure they will be a hit!

Christina I don’t know:
a) where you find the time for all this fabulous baking
b) how your pictures turn out so gloriously vividly edible
and c) if you’re really Martha Stewart in disguise as everything in your site rivals hers.

I need to avoid your blog until we’re eating sweets again… but I just can’t. It’s eye candy and food porn mixed into one gorgeous site Love strawberry shortcake, and these cookies look amazing. Thanks for making me drool!

I’m so excited that the local strawberries are finally here! A sweet friend dropped off a basket for me and this would be the perfect way to use some of them. It’s such a shame that they need to be eaten on the day that they are made………… oh well, I guess we can force ourselves!

I don’t know what happened; I had some fresh strawberries and wanted to use them. I followed the recipe exactly and the cookies came out heavy, flat, and weren’t very good at all. They actually felt like rubber. I double-checked the recipe–was something left out of it? What do you think I did wrong? P.S. I LOVE your website.

Ceil, Sorry that I did not reply to you sooner, the comment was sent to spam and I just now saw it. I am sorry that your cookies did not turn out. It is hard to say what went wrong with your cookies without knowing all the conditions. Sometimes I follow recipes exactly and they do not turn out as I expected too. I double checked the recipe and it is written exactly how I made it and also written exactly from the source. One thing that might have contributed to the “rubber” texture could be letting the strawberries sit for too long in the sugar and lemon juice. I only let them sit for the amount of time it took me to whisk together the dry ingredients. Hope this helps! Thanks for being a fan! 😀